Author
Topic: Chaource with a softer pate? (Read 1240 times)

I currently can (and do!) make a very yummy goat-milk chaource. It has a very firm pâte and a very nice flavor. I age it for 2 weeks at ~50° on a rack placed over an open container of water.

However, I was wondering whether it'd be possible make this cheese closer to having a brie/camembert-style soft pâte. What would I need to change to achieve this? I would consider wrapping the cheeses as soon as the rind develops and putting them back in, but from the forum it sounds like the general consensus is that wrapping is a terrible idea.